Creole Jambalaya — Chicken & Sausage One-Pot Rice

Place sliced sausage in a cold pot and slowly bring up the heat to render its fat. Brown lightly, then remove from the pot, leaving the smoked fat behind.

Add chicken thighs to the same pot and brown them just until lightly golden. Remove and set aside.

Add diced onion, celery, and green bell pepper to the pot. Season with salt and cook on medium heat until softened and most of the moisture has evaporated, scraping up any browned bits from the bottom.

Add minced garlic and cook briefly until fragrant, about 30 seconds.

Add cayenne, dried thyme, bay leaf, and black pepper. Stir until aromatic.

Add the tinned tomatoes and cook until the mixture darkens slightly and the fat begins to separate.

Add the rice and stir to coat every grain in the flavorful fat.

Pour in the hot chicken stock and bring to a gentle simmer.

Return the sausage and chicken to the pot, placing them on top of the rice.

Cover the pot tightly, reduce the heat to low, and cook for 20 minutes without stirring.

After 20 minutes, turn off the heat and let the jambalaya rest, still covered, for 10 minutes.

Uncover the pot, gently fluff the rice with a fork, and finish with sliced scallion greens and hot sauce to taste.